My daughter Maggie suggested that I post this recipe. She also said that she has made it with chicken cooked with taco spices. Give it a try either with chicken or fish.
1/2 cup sour cream
1/2 cup salsa
1 cup yellow corn kernels
1/4 cup chopped red bell pepper
1/4 cup chopped red bell onion
1 1/2 teaspoon minced jalapeno pepper
3/4 teaspoon salt, divided
1 cup diced peeled avocado
2 teaspoons fresh lime juice
1 1/2 pounds tilapia fillets cut into 2 inch pieces
1/4 teaspoon black pepper
1/3 cup yellow cornmeal
1 tablespoon oil, divided
8 6 inch corn tortillas
1 cup packaged angel hair slaw
Combine sour cream and salsa.
Heat large skillet over medium high heat, coat with cooking spray. Ad corn, bell pepper onion, jalapeno and 1/4 teaspoon salt to pan, saute five minutes stirring occasionally. Remove mixture from pan, wipe pan clean with paper towels. Add avocado and lime juice to corn mixture.
Sprinkle fish with remaining salt and pepper. Place cornmeal in shallow dish and dredge fish in cornmeal. Heat 1 1/2 teaspoons oil in pan over medium heat. Add half of the fish to the pan and cook for three minutes. Turn fish and cook for 2 more minutes until fish flakes easily.
Coat both sides of tortillas with cooking spray and broil until crisp. Place tortillas on plates and top each with fish, sour cream mixture, corn relish and slaw.
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